Does anyone know what is meant by the listing of Flaxseed bread. I mean, it's a beneficial for me but what brand, or version? What ratio of flaxseed to flour? I've seen gluten free flaxseed bread in the HFS made with rice, which I'm avoiding because it flares up my arthritis (hope the GTD will take care of that) There's a recipe in the Recipe base. Is that what is meant, or any recipe of flaxseed bread? Do you see my dilemma?

Have a look at this one. I've made it once and rather liked the texture but found it very filling - having said that it keeps a few days. But I thought it tasted a bit eggy as you put quite a few hole eggs in so I may substitute some with egg whites when I make it next

Koahia...that is the exact recipe that I use when I make my flax bread. The oil I use is Hemp, sometimes Walnut. I do not use the baking powder at all, I use my homemade almond milk instead of water, I do not use sweetener. I do add other ingredients from time to time ie. cinnamon or protein powder. I cut it into serving size squares, freeze it & toast it daily for my mid-morning snack. For my husband, I toast it & drizzle some Aguave syrup over the warm slice, yummy...it's kind of like french toast. My husband takes sandwiches to work, he's agreed to have me make his sanwiches using my flax bread...Bill has lost 5 pounds already...he's very happy & I think is becoming a believer.

Have a look at this one. I've made it once and rather liked the texture but found it very filling - having said that it keeps a few days. But I thought it tasted a bit eggy as you put quite a few hole eggs in so I may substitute some with egg whites when I make it next

ps - make sure you use compliant oil and sweetener

Thanks K. I must have posted the same time you did..I didn't see it right away..Hey this has no flour in it at all! Super high fiber. I'm just adjusting myself to flax now. It's getting easier to tolerate since I've been on the GTD. I will try it !!

I also wonder if this flax bread could be baked in a muffin top pan? I bought a silicon one, though I'm worried about baking in these things. I was desparate. I couldn't find a metal one in a store. I should have just ordered one. Muffin top pans make the grain free rolls, using soy flour, or almond meal.

I wouldn't use the silicon ones. I don't trust them. But that's just me. The flax bread recipe should work fine as muffins. I do that a lot. Take a recipe (especially if it tends to be flat or crumbly or not-so-perfect) and just make muffins. Smaller surface areas that need to rise + larger surface areas against the pan = superior fluffiness.

ISTJ, BTD since 5/05. Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..." I Corinthians 6:12